KALI RAE RECIPES

KAL-IFLOWER STOUP | RACHAEL RAY IN SEASON

Kal-iflower Stoup | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
2 russet potatoes, peeled and cut into 1/2-inch dice
1 large onion, chopped
5 garlic cloves, finely chopped
3 tablespoons finely chopped fresh rosemary (about 5 sprigs)
Salt and freshly ground pepper
1 large head cauliflower (about 2 1/2 pounds)quartered, cored and chopped
2 jarred roasted red peppers--drained, patted dry and chopped
6 cups chicken broth
1 pound kale, stems stripped off and discarded and leaves thinly sliced
¼ teaspoon freshly grated nutmeg, or to taste
Freshly grated Pecorino Romano cheese, to pass around the table
4 onion rolls, toasted until crusty and cut into 1-inch-wide sticks

Steps:

Heat the EVOO, 3 turns of the pan, in a medium pot over medium-high heat. Add the potatoes, onion and garlic as you chop them; season with the rosemary, salt and pepper and cook, stirring frequently, until the vegetables soften a bit, 7 to 8 minutes. Add the cauliflower and cook for a few minutes. Stir in the peppers and chicken broth, cover and bring to a boil. Add the kale to the pot by the handful, letting each handful wilt before adding the next. Season with the nutmeg and cook for 5 minutes, then adjust the salt and pepper.
Ladle the stoup into bowls and sprinkle with the grated Pecorino Romano at the table. Pass around the crusty onion-roll sticks for dunking.

SAUTEED KALE RECIPE | BOBBY FLAY | FOOD NETWORK

Sauteed Kale Recipe | Bobby Flay | Food Network image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Nutrition Facts : Calories 178 calorie, FatContent 11 grams, SaturatedFatContent 1.5 grams, CholesterolContent 0 milligrams, SodiumContent 336 milligrams, CarbohydrateContent 18 grams, FiberContent 3.5 grams, ProteinContent 6 grams, SugarContent 0 grams

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